Vegan Fettuccine Alfredo

This Vegan Fettucine Alfredo is creamy, rich, and utterly delicious. You're going to love this simple, yet filling and hearty dish.




– 8 oz. fettuccine or other pasta – 2 cups chopped cauliflower – ¼ medium onion, diced – 2 medium garlic cloves, sliced – 1 cup creamy oat milk, unsweetened or other plant milk – ½ tsp. salt – ⅛ tsp. pepper – 1 tbsp. nutritional yeast – ⅛ tsp. red pepper flakes, to garnish

2 servings

30 minutes

Step 1

Place the cauliflower, onion, garlic, salt, pepper, and plant milk into a small sauce pan. Bring it to a boil, reduce the heat, and simmer for 10-13 minutes, until the cauliflower is very soft.

Step 2

In the meantime, bring a large pot of water to a boil, add some salt, and start cooking the fettuccine.

Step 3

Now it's time to blend the Alfredo sauce. Add the nutritional yeast to the cooked cauliflower. Use an immersion blender (or a regular blender) to process the sauce until it's very smooth.

Step 4

Drain the pasta (reserving some pasta water) and add the creamy sauce to it. Mix well, adding the pasta water, if needed, to help thin the sauce. Garnish with red pepper flakes, or chopped parsley. Enjoy!

How to Store

You can store this Vegan Fettucine Alfredo in an airtight container for up to 4 days in the refrigerator.